Fish and Chips

Make this British classic at home with a yeast batter that remains crisp to the very last bite.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Fish and Chips

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    Ingredients

    1/4 oz (7 g) packet of active dried yeast salt and freshly ground black pepper
    1/4 cup warm (110F/38C) water parsley sprigs, for serving
    pinch of sugar lemon wedges, for serving
    3/4 cup all-purpose flour 1/4 cup warm (110 degrees F) milk
    vegetable oil, for deep-frying 2 lbs. baking potatoes, such as russet or Burbank
    1 1/2 lb (675 g) skinless cod fillet, cut into 4 serving pieces

    directions

    Prep: 1 hour 10 min (70 mins) Total: More than 60 min
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    • 1

      To make the batter, sprinkle the yeast over the warm water in a medium bowl. Let stand for 5 minutes. Stir to dissolve the yeast. Stir in the milk and sugar. Add the flour and whisk until smooth. Cover with a towel and let stand in a warm place until bubbling, about 1 hour.

    • 2

      Peel the potatoes and cut into sticks about 2 1/2 in (6cm) long and 1/2 in (1cm) wide. Rinse, drain, and pat dry with paper towels.

    • 3

      Preheat the oven to 250°F (130°C). Fill a wide, deep saucepan halfway with oil and heat to 325°F (160°C). Place half the potatoes in a deep-frying basket and lower carefully into the hot oil. Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored. Drain and transfer to a baking sheet. Repeat with the remaining potatoes.

    • 4

      Line another baking sheet with paper towels. Season the cod with salt and pepper and dust with flour. Increase the oil temperature to 375°F (190°C). In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown. Transfer to the sheet and keep warm in the oven.

    • 5

      Return all the potatoes to the frying basket and deep-fry for 3–4 minutes, shaking the basket occasionally. Drain well. Serve hot, garnished with parsley and lemon.

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